Recipe courtesy of Robert Irvine
Total:
2 hr 55 min
Active:
25 min
Yield:
6 servings; 4 (2-ounce) meatballs per serving
Level:
Easy

Ingredients

  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced, plus more to taste
  • 1/4 cup chopped parsley leaves
  • 2 teaspoons chopped thyme leaves
  • 4 teaspoons chopped basil leaves
  • 6 cups fresh bread crumbs
  • 6 eggs, beaten
  • 1 cup whole milk
  • 1/2 pound cooked spaghetti, cooled and chopped into small pieces
  • 8 cups marinara or other prepared sauce, cooled
  • 1 cup grapeseed oil
  • 1/2 cup grated Parmesan

Directions

In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.

When thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)

While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.

Remove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.

Preheat the oven to 350 degrees F.

Return the meatballs to the refrigerator for another hour and allow to rest.

In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.

Remove from the oven and serve immediately sprinkled with grated Parmesan.

Cook's Note

The mixture should remain tight, so add the milk little by little. If it begins to get too wet, stop adding the milk and reserve in refrigerator until after the mix has rested for 1 hour. Then, if more milk is needed, add it at this time.

IDEAS YOU'LL LOVE

Stuffed Meatballs: Polpettone Ripieni

Recipe courtesy of Mario Batali

Date and Blue Cheese Stuffed Meatballs

Stuffed Peppers with Broken Meatballs and Rice

Recipe courtesy of Rachael Ray

Meatballs

Recipe courtesy of Michael Chiarello

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)

Recipe courtesy of Oliver Andreini

Caprese Meatballs

Recipe courtesy of Kelsey Nixon

Curried Meatballs

Recipe courtesy of Bal Arneson

Swedish Meatballs

Recipe courtesy of Ann Sather

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here